Pan-Seared Elk Medallions with Herb-Infused, Crushed Chipotle Demi-Glace

The elk is one of the largest species of deer in the world and one of the largest mammals in North America. Ranging in forest and forest-edge habitat, elk are ruminants, feeding on grasses, bark, forbs and tree sprouts.  High in protein and low in fat, this animal was wild-harvested deep in the Texas hill country..

Pan-Seared Elk Medallions with Herb-Infused, Crushed Chipotle Demi-Glace

Allow one 5-7oz portion per person, depending on accompaniments

Medallions of wild elk loin, cut about 1 inch-thick
coarse sea salt
freshly-ground black pepper
1 tablespoon of tallow

Season elk medallions on all sides with salt and pepper, wrap loosely in butchers’ paper and refrigerate 4-6 hours or overnight.
Remove from refrigerator, blot dry and allow to stand 30 minutes at room temperature. Pan-sear with a little tallow or grill over a wood fire until just medium-rare, then allow to rest 10 minutes before serving over chipotle demi-glace.

Crushed Chipotle Demi-Glace, Home Version (adapted from Saveur)

1/4 lb. uncured bacon, finely chopped
1 medium yellow onion, chopped
1 carrot, peeled and chopped
1/4 cup sprouted wheat, spelt or rye flour
2 tablespoons tomato paste
2-1/2 quarts beef or game stock, divided
1/4 cup good sherry (not cooking wine)
10 sprigs fresh parsley
2 bay leaves
2 sprigs fresh thyme
2 sprigs fresh rosemary
4 leaves fresh sage
2 chiles chipotle en adobo, crushed
sea salt and freshly-ground black pepper

Render bacon in a large, heavy skillet over medium-low heat for about 15 minutes. Add onions and carrots and cook until somewhat softened, about 8 minutes. Use a sifter to sprinkle flour over the vegetables and cook another 10 minutes. Add sherry, herbs and 8 cups of stock and simmer uncovered until reduced in volume by three-quarters, about 2-1/2 to 3 hours.

Strain sauce, discarding solids. Return to pan with chiles chipotle en adobo and remaining stock and simmer until reduced by half, about 2 hours. Demi-glace may be kept in the refrigerator for up to one week.

This post is part of Real Food Wednesday!

0 thoughts on “Pan-Seared Elk Medallions with Herb-Infused, Crushed Chipotle Demi-Glace

  1. Is elk more like deer or moose. You said it was the largest in the deer family, but I’m wondering about the consistancy of the meat. I find deer meat quite gamey but moose meat definately not

  2. Ren, where do you get all of these exotic meats? I am in Southern California and have no idea where to get wild boar, elk, etc., but I would love to try them!

    • Anywhere I can find it! While its illegal (for good reason) to sell actual wild game to the public in the US, narrow exemptions are sometimes be granted for “farm/ranch-gate” sales.

      In Austin, we have a gentleman who occasionally brings feral hog & rabbits to market. Wild boar, deer and antelope are plentiful in the hill country; outfits like Broken Arrow Ranch are able to sell directly to the consumer.

  3. Ohhhh, I will have to try that demi-glace. I have been doing more grilled/seared venison steaks and was looking for new flavor ideas. Thanks!

      • It takes me the weekend to make demi-glace. It’s not hard but very time consuming… I use a trick from a cookbook that stole the idea from Julia Childs…. I freeze demi glace in ice cube trays and have individual servings… I do this and it works for me… Just a thought. I can’t say if it’ll work for you… Thanks Ren.. I’m an almost experienced “cook”.. I know how to wash dishes… anyway… Your sight has given me new life in cooking… I’m big on game but never found a sight that offers anything but basic recipes. And the books I’ve bought are nothing more than very basic campsite cooking with pictures that capture book buyers more than inform.

        • You’re right- making demi-glace is a somewhat meticulous and time-consuming affair, but so worth the effort. Freezing portions for future use is a great idea!

  4. Pingback: exotics :: antelope and elk | Wagshal's Blog

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